Curried Rice Salad Serving Size - 7 Prepared By - Kendra Recipe Rating
			Rice: 2 Cups long grain rice 3 Cups water 1/2 Tablespoon salt 2 teaspoons curry powder 1 teaspoon ground turmeric Dressing: 1/2 teaspoon ground cumin 1 tablespoon minced shallot 1/4 Cup red wine vinegar 1 Tablespoon fresh lime juice 1 Tablespoon kosher salt 1/4 cup chopped fresh cilantro 2 teaspoons dried chili (red pepper) flakes 1 Tablespoon sugar 1/3 Cup extra virgin olive oil Salad: 1/2 Cup diced red bell pepper 1 Cup diced cucumber 1/2 Cup diced tomatoes 1/2 Cup finely minced yellow onion 2-3 Cups champagne grapes or small seedless red or green grapes, washed
			Place rice, water, salt, curry powder, and turmeric in a medium pot and bring to a boil. Using a wooden spoon, stir the rice so the ingredients are well blended. Let the rice boil gently for 3 minutes, then reduce heat to a very low simmer and cover with a tight-fitting lid. Cook until the water has evaporated and the rice is fluffy, 25-30 minutes. Do not lift the lid before then. While the rice is cooking, make the dressing. In a food processor, blend all the ingredients together except for the olive oil. Process until a little creamy, about 1 minute, then slowly drizzle in the oil with the motor running. Set aside. Once the rice is cooked, fluff with fork, and transfer to a large bowl. Set aside to cool. Just before serving, combine the red bell pepper, cucumber, tomatoes, onion, grapes, dressing, and rice and toss gently. Salad may be refrigerated, although it loses flavor the second day.